Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, leftover rice patra(colocasia). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Leftover rice patra(colocasia) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Leftover rice patra(colocasia) is something that I have loved my whole life. They are nice and they look wonderful.
Wash and clean the taro leaves. Gently remove the veins found on back of these leaves with a sharp knife. Drain the soaked moong dal or the pulse-rice combination you are using, and grind it into a.
To get started with this recipe, we must prepare a few components. You can cook leftover rice patra(colocasia) using 15 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Leftover rice patra(colocasia):
- Take 1 big bowl left over rice
- Make ready 1 cup boiled sweet corn
- Get 1 onion finely chopped
- Make ready 1 tin Patra (colocasia)small cubed
- Take 1 tablespoon fresh green garlic
- Take 1 teaspoon ginger paste
- Take 1 teaspoon green chilli paste
- Get 1/2 teaspoon garam masala
- Make ready 1/2 teaspoon turmeric
- Prepare 1 teaspoon chilli powder
- Take 1 teaspoon lemon juice
- Take to taste Salt
- Make ready 1 teaspoon cumin seeds
- Prepare 1 teaspoon mustard seeds
- Prepare 2 tablespoon oil
Spicy colocasia leaf rolls, or patrode, are a very healthy and delicious dish that consists of taro leaves that have been stuffed with a spicy rice mixture. Taro leaves are abundant in India and in many other countries. There are many varieties of taro, but the basic features are the same. Traditionally, Patra is made from colocasia leaves and many a times they are seasonal and are not readily available in most parts of India or even parts of the world.
Steps to make Leftover rice patra(colocasia):
- In a pan add oil, mustard seeds and cumin seeds. Once it starts to splutter add green garlic and onion. Sauté for couple of minutes. Add chilli powder, turmeric, salt and garam masala to patra and add in and let it cook for 2 to 3 minutes.
- Add lemon juice and mix. Finally add rice and mix well. Let it cook for 2 to 3 minutes on low heat ensuring it does not stick in the bottom. Transfer to serving dish and garnish it with spring onion, green chill, tomato and coriander. Serve hot with raita or it on its own. Enjoy
Mix everything properly and keep it aside. Wash them clean and then dry them using a kitchen towel. Patra or Paatra or Alu Vadi is a popular maharashtrian and Gujrati snack recipe made using colocasia leaves, rice flour and flavourings spices, tamarind, and jaggery, selective focus. Patra or Paatra or Alu Vadi is a popular maharashtrian and Gujrati snack recipe made using colocasia leaves, rice flour and flavourings spices, tamarind, and jaggery, selective focus. Ashoka's Patra is sure to take your taste buds on a roller coaster ride! it is sweet, spicy and salty - all at the same time.
So that is going to wrap this up with this exceptional food leftover rice patra(colocasia) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
